Schiacciata all'uva (Grape Focaccia)

In a small bowl, dissolve the fresh yeast in 50 grams of the Water with 10 grams of the Granulated sugar. Let it sit for 5-10 minutes until foamy.

In a large mixing bowl, combine the 00 flour, the remaining 250 grams of Water, the activated fresh yeast mixture, 30 grams of Granulated sugar, and the Fine sea salt. Mix until a shaggy dough forms.

Add 40 grams of Extra-virgin olive oil to the dough and knead on a lightly floured surface for 10-15 minutes until the dough is smooth, elastic, and no longer sticky. Alternatively, use a stand mixer with a dough hook.